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VIDEO: The Spiritual Practice of Bread-Making

Many congregations lament that young adults are leaving church these days. So we asked former Sojourners interns Anne Marie Roderick and Joshua Witchger to share what keeps them in the pews. Find out what these two 20-somethings have to say in “‘Relevance’ is Not Enough” (February 2013) as they reveal some of their most treasured spiritual practices, including bread-making.

Distribute a few tablespoons of flour over the top of the dough and, scraping down the sides, around the sides of the dough. Try to avoid deflating dough more than necessary.

Plop the dough onto pizza stone/iron skillet/Dutch oven/cookie sheet (flour side down). Slash the top from side to side with parallel shallow gashes. Close oven.

Bake for 20 to 35 minutes. Bread is done when it sounds hollow when thumped, and when the outside is, in places, as dark as cinnamon (although not as red). Overbaking a little is way better than underbaking!

Let bread sit 10 to 15 minutes before cutting; it’s still baking inside during this stage. Then enjoy!

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